Fruitsaladwithcustard Food

FRUIT CUSTARD RECIPE

Steps:

• Rinse the fruits thoroughly and chill them in the fridge. Refrigerating after chopping will let out juices from the cut fruits making the custard runny.
• Heat 2½ cups milk in a wide heavy bottom pan or pot. Add sugar and stir until it dissolves.
• Meanwhile add custard powder to a small cup and stir it with ¼ cup milk (warm or at room temperature). The mixture has to be smooth without any lumps.
• When the milk turns hot (not boiling), pour 2 tbsp of the custard mix to the hot milk. Whisk well to incorporate it with the milk.
• Repeat adding another 2 tablespoons custard mixture to the milk and whisk well. This way incorporate all of the custard mixture to the milk in 3 batches, whisking after each addition.
• You may taste test it at this stage and add more sugar if needed.
• Keep stirring and cook on a low to medium heat until the custard turns thick. The custard must coat the back of the spoon well but must be yet of runny consistency. (check video)
• Take it off the heat and whisk it well to make it super smooth. Cover immediately. Cool this completely and chill it in the fridge.
• Whisk the custard well before serving. This ensures even and smooth fruit custard.
• Peel and chop the fruits to bite size. Add them to serving bowl or individual serving cups.
• Pour the custard over the fruits and gently mix. Serve fruit custard immediately.

EASY FRUIT CUSTARD RECIPE | FRUIT SALAD WITH CUSTARD RECIPE

Steps:

• Take 1/4 cup milk in a mixing bowl and add custard powder to it. Mix well without any lumps.
• Add this to the remaining milk and add sugar. Cook in low flame till the custard thickens.
• Refrigerate for 2-3 hours.
• While serving take a glass and add one layer of chilled custard,add fresh fruits and then again custard. Top with chopped nuts and serve fruit custard immediately.

FRUIT SALAD WITH CUSTARD !

Steps:

• For the fruit salad: Combine all the ingredients in a bowl.
• Refrigerate until served.
• For the custard sauce: Mix custard powder, sugar and 1 cup milk into a mixture, free of lumps.
• Keep aside.
• In a deep glass dish, microwave leftover milk on HIGH for 5 minutes uncovered.
• Stir once in between.
• Add custard solution, mix and microwave on medium (50 percent) for 7 minutes uncovered.
• Stir once in between.
• Cool the mixture and refrigerate until served.
• Coconut fingers: Remove the brown edges of the bread and cut them into 2 lengthwise.
• Arrange them on a greased ceramic plate on high-rack and grill for 5 minutes.
• Turn over the bread slices.
• Spread condensed milk followed by grated coconut on the soft side of each piece.
• Grill further for 5 minutes.
• Allow standing time of 2 minutes.
• Cool and keep airtight.
• To Serve: Take a serving bowl.
• Put into it, 4 tbsp.
• of fruit salad.
• Add 1/2 cup custard sauce.
• Mix extremely well.
• Garnish with 1 tbsp.
• pomegranate, top with a cherry and an inserted coconut finger per portion.
• Serve this dream dessert chilled.
• Alternatively, slice a few pieces of your favourite vanilla cake, top it with the custard sauce and cherries.
• Serve chilled.
• Tip: For a creamy and smooth custard sauce, one must always pass it through a sieve before refrigeration.

EASY FRUIT SALAD

Steps:

• Add the orange juice, orange zest, lemon juice, lemon zest, and honey to a saucepan and bring to a boil on medium heat, whisking for 3-4 minutes then turn off, add in the vanilla and let cool completely.
• Add the fruit to a large bowl and toss carefully with the sauce and refrigerate for at least two hours (you can also toss each fruit individually and line up the fruits in rainbow order then garnish the fruit salad with mint).

FRUIT CUSTARD RECIPE

Steps:

• Add the custard powder to ¼ cup milk, mix well, and set aside.
• Bring the rest of the milk to boil and add sugar.
• Slowly add the custard mixture and continue to cook until thick - about 5-7 mins.
• Remove from fire, cool completely, and refrigerate.
• Cook the ¼ cup water + 2 tbsp sugar for about 3-4 mins until the syrup thickens a bit. It doesn't need to be one-string, etc.
• Remove from heat and set aside.
• Chop the pineapple into small cubes and shred the dates into small pieces.
• Add these to the hot syrup, mix well, cool completely, and refrigerate.
• An hour before you need to serve the fruit custard, cut the other fruits into small pieces, cube the cherries, chop the nuts and add to the pineapple-date mixture.
• Mix well and refrigerate until you need to serve.
• To serve: add ½ cup of the fruit salad to a bowl and top off with ½ cup chilled custard sauce.

FRUIT CUSTARD RECIPE, FRUIT SALAD WITH CUSTARD SAUCE

Steps:

• Take some milk and dissolve the 2 tablespoon custard powder in it and set aside.
• Bring the remaining milk to a boil. Switch off the flame and gradually add the custard powder while stirring continuously. Add sugar.
• Again bring this to a boil on low heat while stirring continuously for 2 minutes.
• Remove from heat and allow it to cool.
• Add the cut fruits, apple, guava, grapes, pineapple, mango and banana to the custard sauce and keep it in the refrigerator till serving time.
• Serve chilled.

24-HOUR SALAD WITH FRUIT AND CUSTARD RECIPE

Steps:

• Gather the ingredients.
• Drain the juices from the canned fruits and set the fruit aside. Pour the juices into a glass measuring cup. Add enough water to the combined juices, if necessary, to measure 1 1/2 cups.
• Combine the eggs, flour, sugar, and the juice mixture in a heavy saucepan and beat very well with a wire whisk . You want to beat enough that the mixture is foamy.
• Cook the custard over medium heat, stirring it constantly with a wire whisk, until thick and boiling. You want to make sure that the mixture is thick enough so the salad will be thick.
• Remove the saucepan from the heat, stir in the lemon juice with a wire whisk, cover, and chill the custard in the refrigerator until cold, about 4 to 5 hours.
• When the custard is cold, fold in the well-drained fruits, marshmallows, and the sliced bananas.
• Gently fold in the whipped cream.
• Pour the salad into a serving bowl and cover. Chill for 24 hours.
• Serve and enjoy.

VERY BASIC FRUIT SALAD

Steps:

• In a large bowl, combine the fruit.
• Pour the juice over the fruit and toss to coat.
• Cover and refrigerate for 4 hours and then stir just before serving.